The eggplant and bresaola salad is a simple, quick, and very tasty summer recipe. I love big salads and I like to always prepare several different ones. This time, I wanted to prepare one with eggplants and bresaola, a truly delicious combination, and I must say it was a hit! The eggplant and bresaola salad is fresh, nutritious, and really delicious, perfect as a single dish or second course, ideal for a quick lunch or dinner, also perfect to take to the beach, office, or wherever you want, with a little trick to have flavorful and not mushy or dark eggplants, which are not even baked, and a touch of Sicilian flair, given by an ingredient I love!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz bresaola
- 1.75 oz arugula
- 1.75 oz salted ricotta
- 1.5 tbsp extra virgin olive oil
- 10 cherry tomatoes
- 2 eggplants
- 1 lemon
- to taste salt
- to taste black pepper
- to taste oregano
Steps
The eggplant and bresaola salad is very simple and quick to prepare. First, clean the eggplants, peel them, cut them into slices and then into fairly thin strips, about a quarter-inch thick.
Boil the eggplants in salted boiling water for about ten minutes, also adding the juice of half a lemon and the squeezed lemon.
Drain the eggplants (if you have time, let them cool) and put them in a bowl. Add the cherry tomatoes cut in half, arugula, bresaola cut into pieces, grated salted ricotta, black pepper, oregano, and an emulsion made by mixing the juice of half a lemon and extra virgin olive oil.
Give it a good mix and our eggplant and bresaola salad is ready.
Tips:
The eggplant and bresaola salad can be stored in the fridge for a day. Obviously, like all salads, it would be better to make it and consume it as soon as possible. If you want to keep it longer (2/3 days) or prepare it in advance, I recommend cooking the eggplants and keeping them in the fridge, then preparing the big salad whenever you want. If you don’t want to add salted ricotta, replace it with parmesan/grana flakes.
Other recipes with eggplants HERE
Other summer big salad recipes HERE
